lee clark

lee clark

23rd November 2010
lee clark


Easy brioche recipe.


  • 1.5kg Strong flour
  • 50g Salt
  • 300g Chopped butter
  • 6 Eggs, beaten
  • 85g Yeast
  • 200g Caster sugar
  • 750ml Milk, warm


Put flour and salt in a mixing bowl with the dough hook.
Dissolve the sugar in the warm milk and then dissolve in the yeast.
Add the eggs to the flour one at a time, then slowly add the milk mixture and leave to mix for 5 minutes until a tacky dough is formed.
Slowly add the chopped butter and mix for about 10 minutes.
Remove from mixer and put in clean bowl, cling film and prove in fridge for several hours.
Grease loaf tins, and knock back the dough. Divide the dough between the tins and prove in a warm place for approx 2 hours.
Egg wash the top of the loaves and bake in oven for 45 to 55 minutes

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